To appreciate this dish, pour the contents of the tin into a container. Cover and simmer over low heat for about 15 minutes, stirring occasionally.
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Maison Rivière offers its version of the traditional Beef Bourguignon recipe, using Blonde d’Aquitaine beef served with potatoes and carrots and cooked slowly in a sauce made with a dark-coloured, powerful wine from the Madiran region, between the Gers and the Pyrenees.
Discover all our receipes and our culinary advice.
To appreciate this dish, pour the contents of the tin into a container. Cover and simmer over low heat for about 15 minutes, stirring occasionally.
This recipe is inspired by Basque tradition, combining the spiciness of the famous Espelette pepper with the colours and melt-in-the-mouth texture of sweet peppers and tomatoes.
Warm in a pan on a low heat. When the piperade is hot, form little wells and break an egg into each one. Cover and leave to cook for about 7 to 8 minutes until the egg white has solidified. Serve piping hot.